Ingredients
Scale
- 2 lbs lean beef chuck roast, trimmed of excess fat and cubed
- 1 cup dried green lentils, rinsed
- 4 cups beef bone broth (for extra protein)
- 2 large carrots, diced
- 2 stalks celery, sliced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by placing your chopped onions, carrots, and celery at the bottom of the slow cooker. These aromatics provide a flavor foundation. Add the minced garlic and the rinsed green lentils on top of the vegetables.
- Season your cubed beef generously with salt, pepper, thyme, and rosemary. Place the beef on top of the lentil and vegetable layer. In a small bowl, whisk together the beef bone broth, tomato paste, and Worcestershire sauce until smooth. Pour this liquid mixture over the ingredients in the crockpot. Ensure the liquid almost covers the meat to keep everything moist during the long cook time.
- Secure the lid on your crockpot. Set the heat to “Low” and cook for 8 hours. Cooking on low is essential for breaking down the tough fibers in the beef, resulting in a melt-in-your-mouth texture. Once the time is up, stir the mixture gently to combine the tender beef with the thickened lentil sauce. Garnish with fresh parsley before serving.
- Cook Time: 8 hours 15 minutes